Rainbow Quinoa Salad with Lemon Dressing

Name: Rainbow Quinoa Salad with Lemon Dressing
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 tablespoons lemon juice; 4 tablespoons olive oil; 1/2 teaspoon kosher salt; fresh black pepper (to taste); 4 cups cooked quinoa (from about 1 1/3 cups); 1 cup shredded brussels sprouts; 1 cup shredded red cabbage; 1 cup shredded or thin sliced carrots; 1 cup yellow bell peppers; 1 cup diced mini cucumbers; 1 cup halved cherry tomatoes

Eat the rainbow! This healthy Rainbow Quinoa Salad with Lemon Dressing is vegan, gluten-free, and so delicious, perfect for meal-prep and requires no reheating!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Rainbow Quinoa Salad with Lemon Dressing

Foto: Skinnytaste

Ingredients

4 servings

4 tablespoons lemon juice
4 tablespoons olive oil
1/2 teaspoon kosher salt
fresh black pepper (to taste)
4 cups cooked quinoa (from about 1 1/3 cups)
1 cup shredded brussels sprouts
1 cup shredded red cabbage
1 cup shredded or thin sliced carrots
1 cup yellow bell peppers
1 cup diced mini cucumbers
1 cup halved cherry tomatoes

Steps

Combine lemon juice, olive oil, salt and pepper in a small bowl and whisk well.
Add one cup quinoa in each bowl. Top with 1/4 cup of each of the vegetables in rainbow order starting with purple, ending in red.
Pour the dressing over the salad, adjust salt and pepper, as needed.